Let us look as to how a recipe is written and what you need to know before you even put on your apron.

Recipes are divided into two main sections which are the ingredient section and the method section.  The ingredient section will list how many people the recipe will serve and quite often the yield in cups or quantity along with food and seasonings required. Ingredients are written in the order of use, listing the amount required and how they are to be prepped.   Below the ingredient, section is the method of preparation.  These divisions are the "what you need" and the "how to" parts of the recipe.

The very first step is to read the entire recipe from beginning to end.  Take note of the ingredients, check to see if you have them on hand or if you need to put them on the grocery list. Check to make sure you have the necessary pots, pans or any special equipment required. 

This is also the time to check out any cooking terms or techniques unfamiliar to you.  Most full size cookbooks will have definitions of cooking terms and how-to instructions.  Learn the technique before undertaking the recipe. 

Once you have your ingredients and all necessary equipment on hand you can get to crackin.

Turn on the oven if you are using one.  Even the most expensive of ovens require 30 minutes to preheat. Not all ovens are true to the dial reading. It is a good idea to invest in an oven temperature gage.   If you find that your dial is set at 375° and the internal temperature is actually higher or lower then make the necessary adjustments. Prepare the cooking utensils or equipment called for in the recipe and set aside.

Chop, dice, peel and mince the ingredients as directed in the recipe and put them individually into small ramekins or other small bowls.  If you notice that some of the ingredients will be added at the same time then put them together in one ramekin or prep bowl. Do not mix the solids with the liquids. Once you have all your ingredients prepped and ready line them up in the order of use. (Read the ingredient section for the order of use.)  You now have what is known in the cooking world as your Mis en place. A French term loosely translated as: All that is needed is ready for use.

Clean as you go.  Do not let mess accumulate.  It makes for cluttered and unsanitary preparation.  It will also make it difficult to find what you need when you need it.

Read the method once more before you start cooking. As you cook make notes in the margins for future use. Don't worry about writing in your cookbooks. They will most likely be handed down to the next generation and any personal notes found in them will be a treasure to the recipient.  

Becoming a fabulous cook is practice, practice, practice and the knowledge gained from the mistakes you make! So here is to much practice, learning from mistakes, and many smashing successes.

Buon Gusto!